Heat oven to 350°F. Then crumple up a large piece of parchment paper so it becomes malleable and line a 10” inch wide, 2” inch high cast iron pan with it and set aside.

Heat the olive oil over medium heat in a separate 10” inch wide, 2-inch deep cast iron pan. Season the potatoes with salt and pepper on each side, then add to the heated oil. Fry on both sides, 4-5 minutes total, until golden brown and crispy. Remove from the pan and place on a paper towel lined plate to soak up the oil. Set aside.

Add butter to the pan over medium heat and add the onion, garlic, turmeric, a pinch of sea salt and a crank of black pepper. Let the onions and garlic caramelize, around 7-8 minutes, stirring. Add the lemon juice to the pan, deglaze and turn off the heat.

In a bowl, beat eggs together with 1 teaspoon of sea salt and a few cranks of black pepper. Gently mix the fried potatoes with the eggs, onion, and garlic and add to the lined cast iron pan. Sprinkle the cheese, spinach, and peas into the egg mixture and gently mix so everything is spaced out evenly in the pan.

Put in the oven and bake until the center is no longer molten below the surface, about 20 minutes. The omelette will continue to cook as it cools, so it’s better to take it out when it looks like it's just about to be done. You want the end result to be fluffy, not completely solidified.

Take out of the oven and let cool for 5-10 minutes. Hold opposite sides of the parchment lining and lift to transfer onto a serving plate. You can either tear the parchment and slide it out from underneath or flip onto another plate to remove and then flip back onto another plate so the baked side is facing upwards. Cut into slices and garnish with parsley. Serve fresh, while hot.